Wine news December 4, 2015

In The Wall Street Journal the top wine books for beginners. 

Forbes on the unique story of how the McBride sisters found each other and started a wine company.

Eric Asimov's New York Times Wine School on Aglianico. "Yet aglianicos meet the criteria for greatness. They can be both powerful and subtle, they can age beautifully, and they can be both soulful and contemplative, especially when grown in the best places and produced by careful, respectful hands."

The next New York Times Wine School lesson is Fino Sherry. "Manzanilla is a particular form of fino sherry produced only in the seaside town of Sanlúcar de Barrameda, where it develops a tangy sea-salt aroma and a texture that’s almost fragile compared with other finos." on how to prevent red wine headaches. "A whole lot of people are worried about sulfur, and they shouldn’t be worried at all," said Gary C. Pavlis, Rutgers professor and Atlantic County extension agent of the Garden State Wine Growers Association."

Will Lyons in the eFinancialNews on investing in wine. "As a rule of thumb, the best time to sell is when the wine reaches maturity or is drinking now."

Food and Wine talk to Somm director Jason Wise. "For every Jamet Côte-Rôtie, there are seven guys in the Jura making wine that’s crazy good and costs 20 bucks."